Restaurant style sambhar with moong dhaal


10 min


15 min

100gm chopped carrots

100gm chopped french beans
100gm chopped cabbage
1 cubed potato

2 finely chopped onions

1/2 cup moon dhal

1tsp chilli powder

2tsp coriander powder

1/4 tsp turmeric powder

1/2 tsp asafoetida

1/2 tsp mustard seeds

1/2tsp cummin seeds

1/2 tsp fenugreek

2 slit green chillies

2 tsp coconut oil

1/2 tsp jaggery

8-10 curry leaves

1tbs lemon juice

Coriander to garnish



Cook the moong dhal with 1 cup water in a pressure cooker. Cool and mash it. Keep aside.
Heat the coconut oil in a kadai. Add the mustard seeds and let them splutter. Now add the cummin seeds, asafoetida and fenugreek. Add the onions, curry leaves, green chillies and saute for 2-3minutes. Add all the vegetables and saute for another 2 min. Add the turmeric powder, chilli powder and coriander powder. Saute for 2-3minutes. Add 1/2cup water and allow the vegetables to cook. Keep the lid on. Add salt and mashed moong dhal. Add 1 cup water. Bring it to boil. Remove from flame. Squeeze lemon juice and jaggery. Mix thoroughly. Garnish with coriander.

Serve the hot sambhar with idly/dosa/pongal.

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